Shrimp Enchiladas Suizas Recipe

I absolutely love the sauce on these enchiladas - it's tangy and delicious! The fresh tomatillos add such a yummy flavor. Just be prepared that it may take a bit longer to make than the recipe says, so I recommend budgeting an extra half hour.

Review: I have made this dish multiple times, using large shrimp that I roughly chop and season with Old Bay, garlic, and cayenne before sautéing them. Recently, I decided to add bay scallops and slivered onion to the shrimp, which turned out absolutely delicious. The sauce is so flavorful and rich that I find using half and half instead of heavy cream works perfectly. I always opt for raw corn tortillas and grill them for this recipe - the extra effort is truly worth it. Personally, I believe this dish is best presented by rolling the warm tortillas around the filling, placing them on a bed of baby spinach, and drizzling with the sauce rather than baking it in a casserole. Finish with a garnish of scallions and cilantro for a beautiful and delicious meal. PS: I purchase uncooked corn tortillas at Walmart in the dairy section, located next to the queso fresco.

I used a variety of vegetables along with garlic and plenty of cilantro stems (which have the most flavor) and tossed them in a bit of safflower oil and sea salt before roasting them in the oven for 30 minutes. This simple technique is a fantastic way to enhance the flavors in any ethnic dish. After roasting, I blended the vegetables once they had cooled. Since I didn't have enough shrimp, I added some frozen cod, and the result was an amazing recipe! Additionally, I improvised by boiling the shrimp shells with some chicken bouillon and the juices from the roasted vegetables as a substitute for chicken stock. To make the tortillas more pliable without using excessive oil, I layered them, resulting in a delicious dish with less fat. I will definitely be making this recipe again and again.

Review Rewritten: I absolutely loved this recipe! It's definitely going to be a regular meal in my home. I adapted it to make it vegan by blending tofu to a ricotta-like consistency and sautéing it with mushrooms, zucchini, and spinach for the filling. I replaced the heavy cream with almond milk thickened with cornstarch and used vegetable broth. You can either omit the cheese or opt for vegan cheese. It turned out exceptional!

Tasty! I substituted jarred salsa verde for fresh one and included cabbage along with spinach. Instead of frying the tortillas in oil, I lightly charred them on the stove.

This recipe was fantastic! I tried it out but omitted cilantro as my Mom isn't a fan of it. The spiciness level was perfect for my taste buds. You can control the spiciness by reducing the amount of jalapenos or removing the seeds and membranes, which is what I did. It was a big hit - even Mom asked for seconds!

I absolutely adored this recipe! Instead of making the sauce from scratch, I used a large jar of tomatillo salsa from Costco. I heated up two cups of it and then mixed in the cream and chicken broth as per the recipe instructions. It saved me so much time! I also added mushrooms to the filling and ended up using only half the amount of cheese suggested. The recipe was easy to follow but a bit time-consuming. However, the end result was definitely worth it. So delicious!

Great recipe! I opted for poblano and jalapeno peppers and used vegetable stock instead of chicken. Definitely going to make this dish again.

The sauce had great flavors, but unfortunately, it was too runny and looked unappetizing because the ingredients weren't cooked down or pureed. I have a tried and tested recipe for a sauce that works perfectly with chicken enchiladas. On the bright side, the shrimp was delicious.

An innovative and delicious departure from traditional red sauce enchiladas. I mostly stuck to the recipe but included extra shrimp and cheese for added flavor. Opted for Sriracha drizzle instead of green sauce while cooking, just to add a pop of color. This dish is now a permanent fixture in our dinner rotation.